Italian Chocolate Cookies

27 Reviews

“This recipe is from an Italian friend of mine and they are so good!” - by Sandy Greathouse

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Metric US

Original recipe yields 4 dozen

Directions

Preheat oven to 375 degrees F (190 degrees C).
Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)
For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.
To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.

Nutrition

Amount Per Serving (24 total)

Calories
226 cal
11%

Fat
11.4 g
17%

Carbs
30.2 g
10%

Based on a 2,000 calorie diet

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Reviews (27)

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Missyandtheboys

Dec. 17, 2007

"Someone stated this recipe was NOT Italian. Ohhhhh it soo is!! I have been looking for it forever and should have, of course, come here first!! My Italian grandmother (from Sicily) used to make dozens..." See more of these every year and my Mom-in-law (holder of the recipe) lost it!! It's soo close (minus a dash of cinnamon!)Thank You!"

Lynessa

Oct. 25, 2007

"Soooo delicious!!! My husband had an italian themed potluck to go to and gave me like 1 1/2 hrs notice about it. Due to my limited time I had to make a few adjustments. Instead of cocoa powder I used ..." See moredark cocoa powder and I had run out of vanilla extract but had plenty of almond extract so I used that. They came out so good. I also used the almond extract in the frosting, every one loved the almond flavor with the chocolate and I am sure that the vanilla would have been just as good. Thank you for a delicious recipe!"

CARIST

Nov. 30, 2007

"These are great. The only things I did slightly different are toasting the nuts (it makes a huge difference in both taste and texture), and rather than dribbling the glaze on the finished cookies, I ..." See moredipped the tops in the bowl of glaze and then set them on parchment paper to firm up. Less waste and mess this way. I think next time I may sprinkle some more finely chopped toasted nuts on top of the glaze, just for looks."

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